Roasted Red Pepper Pasta Instant Pot Recipe

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Making pasta tonight? Want a fantastic pasta Instant Pot recipe? Once you taste this Roasted Red Pepper Pasta Instant Pot recipe, you are going to eat it all.

This is a great pasta Instant Pot recipe. It’s light and delicious, and easy to make. You can have it done in very little time, and everyone will love it. It’s a great go-to recipe for busy nights when you need to prepare dinner in a hurry. You’re going to love this.

What to Serve with Roasted Red Pepper Pasta Instant Pot Recipe

This Instant Pot pasta is a great easy dinner idea. When you are making this for dinner, if you are looking for something to serve with it.

Variations to Roasted Red Pepper Pasta Instant Pot

When it comes to this Pasta Instant Pot recipe, you can change it up by adding

crumbled bacon

chicken

pepperoni

Ingredients in Roasted Red Pepper Pasta Instant Pot

Linguine noodles

Olive oil

Tomato sauce

Sweet red bell pepper

Sun-dried tomatoes in oil with basil and thyme

Shallot

Shredded Parmesan cheese

Half and half (or milk )

Garlic salt

Seasoned salt

Seasoned pepper

Italian seasoning

Oregano

Sweet basil

Garlic

Brown sugar

How to Make Roasted Red Pepper Pasta Instant Pot

Place the Linguine noodles in the bottom of the Instant Pot, and add 1/2 cup of water, and 1 Tablespoon of olive oil, and stir. Place the lid on the Instant Pot until it beeps and locks. Set the pressure valve to “SEALING” and press the ‘MANUAL’ button, and set the time to 6 minutes. Let the Instant pot automatically build and release the pressure.

Make the Sauce

While the Pasta is cooking, make the sauce: Wash the red bell pepper, and cut it in thirds. Place it skin side up on a cookie sheet lined with parchment paper. Brush a little olive oil on the pepper, and place it in the oven under the broiler until it’s charred and bubbles. (about 8 – 10 minutes). Remove from oven and set aside.

In a large saucepan over medium-high heat, add the Tomato sauce, sun-dried tomatoes, shallot, garlic salt, seasoned salt, seasoned pepper, Italian seasoning, oregano, basil, garlic, and brown sugar. Cook sauce until it begins to boil, and turn heat to low, to simmer for 15 minutes. Check red peppers, and if they have cooled enough, slice or chop them, and set aside. When the sauce has simmered for 15 minutes, add the half and half, stir and let simmer for 5 minutes, turn off heat, cover, and let the sauce rest. The pasta should be done; Check the pressure valve on the Instant Pot, and if it’s down, turn the pressure valve to release, and make sure all pressure has been released, then, open the lid. Stir the pasta, and with a pasta server, or strainer, remove the pasta to a bowl.

Pour out any excess water, and place the pasta back in the stainless steel liner of the Instant Pot. Carefully, pour the tomato sauce over the pasta, and toss the pasta in the sauce. Add the sliced, or chopped red bell pepper, and the Parmesan cheese, and toss all together. Serve on plates, or in Pasta Bowls. Enjoy!

Roasted Red Pepper Pasta Instant Pot Recipe

This is a great pasta recipe. It’s light and delicious, and easy to make. You can have it done in very little time, and everyone will love it. It’s a great go-to recipe for busy nights when you need to prepare dinner in a hurry. You’re going to love this.

Course Dinner

Cuisine American

Keyword Pasta Instant Pot

Prep Time 10minutes

Cook Time 25minutes

Total Time 35minutes

Servings 4

Calories 702kcal

Ingredients

1poundLinguine noodles

1TablespoonOlive oil

1/2cupwater

1 15 – 16ouncetomato sauce

1large red bell pepper

1package sun-dried tomatoes in oil with basil and thyme

1large shallotpeeled and sliced thin

2cupsParmesan cheeseshredded

1/4cuphalf and halfor milk if you prefer

1tspgarlic salt

1/2teaspoonseasoned salt

1/2teaspoonseasoned pepper

1TablespoonItalian seasoning

1teaspoonground oregano

1teaspoonsweet basil

1teaspoon minced garlic

1Tablespoonbrown sugar

Instructions

Place the Linguine noodles in the bottom of the Instant Pot, and add 1/2 cup of water, and 1 Tablespoon of olive oil, and stir. Place the lid on the Instant Pot until it beeps and locks. Set the pressure valve to “SEALING” and press the ‘MANUAL’ button, and set the time to 6 minutes. Let the Instant pot automatically build and release the pressure.

While the Pasta is cooking, make the sauce: Wash the red bell pepper, and cut it in thirds. Place it skin side up on a cookie sheet lined with parchment paper. Brush a little olive oil on the pepper, and place it in the oven under the broiler until it’s charred and bubbles. (about 8 – 10 minutes). Remove from oven and set aside. In a large saucepan over medium-high heat, add the Tomato sauce, sun-dried tomatoes, shallot, garlic salt, seasoned salt, seasoned pepper, Italian seasoning, oregano, basil, garlic, and brown sugar. Cook sauce until it begins to boil, and turn heat to low, to simmer for 15 minutes. Check red peppers, and if they have cooled enough, slice or chop them, and set aside. When the sauce has simmered for 15 minutes, add the half and half, stir and let simmer for 5 minutes, turn off heat, cover, and let the sauce rest.

The pasta should be done; Check the pressure valve on the Instant Pot, and if it’s down, turn the pressure valve to release, and make sure all pressure has been released, then, open the lid. Stir the pasta, and with a pasta server, or strainer, remove the pasta to a bowl. Pour out any excess water, and place the pasta back in the stainless steel liner of the Instant Pot. Carefully, pour the tomato sauce over the pasta, and toss the pasta in the sauce. Add the sliced, or chopped red bell pepper, and the Parmesan cheese, and toss all together. Serve on plates, or in Pasta Bowls. Enjoy

Notes

You can serve the Pasta topped with crumbled bacon, sliced chicken, or pepperoni.